August 29, 2020 1 min read

With Fruit Pig Black Pudding, Norfolk Beetroot, Green Beans & Crush Foods Cold Pressed Oil

Serves 4 - starter size


  • 14oz Wild Salmon
  • 2 Norfolk Beetroot
  • 4 Slices Fruit Pig black pudding
  • Handful Green Beans
  • Tblsp Crush Foods cold pressed oil
  • Pinch Maldon Sea Salt
  • 1 lemon
  • 1 lime
  • 30 ml Wild Knight English Vodka


  1. Take 14oz of fresh Wild Salmon and sprinkle with Maldon Sea Salt + squeeze of lemon + squeeze of lime. Wrap in cling-film and place in the fridge for 20 minutes.
  2. Chop the Fruit Pig Black Pudding and dice into 1 cm sized cubes. Pan fry in Crush Foods Cold Pressed Oil until crisp. Remove from pan and drain.
  3. Poach the Norfolk Beetroot for 10 mins, then peel and dice into 1 cm cubes.
  4. Top and tail the Norfolk Green Beans and cut into thirds. Blanche in boiling water for 2 minutes. Remove and refresh in cold water.
  5. Remove Salmon from fridge and add 30 ml Wild Knight Vodka, re-wrap and place back in fridge. After 10 mins remove and slice very finely.
  6. Place in the centre of 4 starter plates. Add Black Pudding, Green Beans, Norfolk Beetroot and drizzle with Crush Foods Cold Pressed Oil + a hint of Maldon Sea Salt.

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Recipe by Charlie Hodson

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